Thai Peanut Rainbow Wraps
Ingredients
- 6-8 large collard green leaves
- 2 cups chopped romaine
- 2 carrots, julienned
- 1 red bell pepper, thinly sliced
- 1 yellow mango, sliced
- 1 avocado, sliced
- 1 cup purple cabbage, chopped
- 1/2 English cucumber, thinly sliced
- 1 cup cooked and cooled noodles of choice (used shirataki miracle noodles, but vermicelli rice noodles or soba would be great too!)
Peanut sauce
- 1/4 cup water + 1/4 cup powdered peanut butter (can sub for regular peanut butter)
- 1-2 limes, juiced (adjust to preference)
- 2 tablespoons rice vinegar
- 2 tablespoons chili garlic sauce
- 1 tablespoon maple syrup or agave
- 1 tablespoon coconut aminos or soy sauce
- 2 tablespoons chopped peanuts
Preparation
Cut broad stems off base of leaves. Bring a large pot of water to a boil. Submerge each leaf into the boiling water for 10-15 seconds and transfer immediately to an ice bath. Set aside to dry.
Lay one leaf with spine horizontal on a clean, dry surface. Layer toppings in the middle - Start with avocado and mango and end with lettuce. Fold in sides and roll tightly away from you keeping the seam side down. Repeat.
Make dipping sauce by adding all ingredients to a bowl and whisking with a fork. Season to taste.
Serve wraps chilled with dipping sauce. Can be stored in air tight containers.
Tips
Find the biggest collard leaves you can.
Slice your veggies thin.
Don’t overfill your wraps.
Wrap ‘em tight!
